These Lemonhead Cookies are soft, chewy, and insanely delicious—studded with crushed Lemonheads and finished with a bright lemon glaze. One of my absolute favorite cookies.
I’ve pulled this recipe back out of the archives after more than four years because these Lemonhead Cookies deserve the spotlight. Even if you don’t usually reach for lemon desserts, these might change your mind. They’re chewy, tender, and perfectly balanced between sweet and tart.
Whenever I bring a batch to events—teacher luncheons, church gatherings, or potlucks—they’re always the first to go. People ask for the recipe every time. I made them for a teacher luncheon once and not a single crumb was left. They disappear fast, and I can see why: the texture is wonderfully soft, with just enough chew and a crackly top. I’m a self-professed chocoholic, so that’s saying a lot.
Be careful not to overbake these cookies. They’ll puff and crack on top while in the oven, then settle slightly after you remove them. Brush the glaze on when the cookies are almost completely cool so it sets nicely without melting into the cookie. These are a dependable and crowd-pleasing cookie for any occasion.
LemonHead Cookies
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- Total Time: 20 minutes
- Yield: about 4 dozen
Ingredients
Cookies:
- 2 cups sugar
- 1½ cups butter flavored shortening
- 3 eggs
- 2 teaspoons vanilla
- 1 teaspoon lemon extract
- 4 cups flour
- 1½ teaspoons baking soda
- 1½ teaspoons baking powder
- 1 teaspoon salt
- 2 cups Lemonheads, crushed (measure, then crush)
Glaze:
- 2 cups powdered sugar
- 5 to 6 tablespoons fresh lemon juice (or enough to reach a thin glaze consistency)
Instructions
- Preheat oven to 350°F (175°C).
- In a mixing bowl, cream together the sugar, shortening, and eggs. Add vanilla and lemon extract.
- Stir in the flour, baking soda, baking powder, and salt until combined.
- Coarsely crush the Lemonheads in a blender or food processor—you want small pieces, not powder. Fold the crushed candies into the dough.
- Roll dough into balls, flatten them slightly with your hand, and place on a parchment-lined baking sheet (use parchment or a silicone liner to prevent sticking).
- Bake 10 to 12 minutes. Cookies should be crackly on top and slightly puffy; they will settle a bit as they cool. Let them rest on the pan for a couple of minutes.
- Whisk the powdered sugar with lemon juice until you have a thin glaze. When the cookies are almost completely cool, brush the glaze over the tops.
Notes
If you prefer a milder lemon flavor in the glaze, substitute some or all of the lemon juice with hot water until you reach the desired taste and consistency.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Cookies
Originally posted December 8, 2012